Tag Archives: Summer

Do You Know…

Exhibit A

Does anyone know what I’m talking about when I say “fried dough”? Around these parts, people respond, “You mean funnel cake?” No. I don’t mean funnel cake. If I MEANT funnel cake I would have SAID funnel cake.

…I don’t have many friends.

In any case, I mean fried dough. Literally a slab of dough, fried, sprinkled with cinnamon and sugar. I have walked street fairs and ballparks in search of this summer treat with no such luck. Is this a Rochester thing, like white hots and Wegmans? Does it exist in New York City? Can anybody help me?!

Seriously, if you know of an establishment in New York City that sells fried dough, lay it on me. I’ll send you a nice little thank you in the mail if you do.

Note: ironically, my favorite Christmas cookies are Struffoli, tiny balls of fried dough, drenched in honey. My favorite breakfast treat is a donut, fried dough shaped in a ring and sprinkled with sugar. Maybe I have a sickness… 

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Just Chill and Lay Back Cause It’s…

Oh hey! Remember me? I missed you guys. So I’m back. With a couple basic recipes, but stuff you’ll want to make over and over again. And ain’t it pretty?

On the menu:
Cranberry, almond chicken salad
BTM Salad
Serves 4 

Chicken salad

2 chicken breasts
1 sprig fresh dill
1/4 cup cucumber, chopped
1/4 cup celery, chopped
1/4 cup craisins
1/4 cup slivered almonds
2 Tbsp mayonnaise
Salt and pepper to taste

Place chicken breasts in a medium sized pot and cover with water for poaching. Turn heat to high and let water come to a boil. Reduce heat to a simmer and cover pot for 10 minutes. Turn heat off and let chicken sit in hot water for 15 – 20 minutes. Once chicken is cool, shred with fingers and toss with remaining ingredients. Refrigerate chicken salad for at least 30 minutes before serving.

BTM Salad

1 medium sized tomato, sliced to 1/4 inch slices
1 ball of mozzarella (approximately the same size as the tomato), sliced to 1/4 inch slices
1/4 cup basil, roughly chopped
1 cup of fresh corn, boiled on the cob and then sliced off the cob

Dressing:
1 Tbsp balsamic vinegar
2 Tbsp olive oil
Salt and pepper

Plate slices of tomato alternately with mozzarella. Mix corn together with balsamic/oil dressing. Top slices of tomato and mozzarella with corn mixture.

This meal is so basic, is best served cold, and is super light and refreshing for summer. The subtle change in the classic BTM salad is really unexpected and delicious… and led this “meal for 4” to turn into a “meal for 2” when The BF had seconds. And then thirds. I thought I’d have leftovers but the “This is SO GOOD!”s were way more gratifying.

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Puppies, Tacos, and Pie, Oh My!

Two specific things will get me out of bed and on a train to a far off land called Brooklyn on a Sunday morning: food and puppies. Not necessarily in that order. So when my lovely friend Ben invited me out to Park Slope for tacos, pie by the slice, and quality time with his golden retriever puppy, I was all about it.

Carlin! Who couldn't love that little furry face?

Reyes Deli and Grocery 4th Avenue between 14th Street and 15th Street, Park Slope, Brooklyn, NY. This tiny deli and Mexican grocery offers up an incredible array of tacos, including chicken, pork, beef, and veggie. There is one man behind a stove, whipping up amazing tacos for only $2, and they are huge. Look at these beauties, and then make your way to Reyes. They offer eat in, take out, or delivery.

Crispy pork taco with cilantro and white onion

Chicken tacos

Four and Twenty Blackbirds 3rd Avenue and 8th Street, Park Slope/Gowanus, NY. This new little pie shop offers up seasonal flavors in an adorable, high-ceilinged, multi-windowed space with faded gold paint on the walls and large wooden communal tables. The salted caramel apple pie (pictured yesterday!) was a standout, with crisp apples packed tightly together in a lightly salted crust. I can’t wait to go back to this place place in the fall when they serve up bourbon sweet potato pie and honeyed pumpkin.

Nectarine plum crumble

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Braving the Rain

You know you’re a dedicated food writer (or just fat) when you brave torrential downpours and hurricane winds for an ice cream festival at South Street Seaport.

A tiny cone of lemon verbena

The New Amsterdam Market is one of many markets in New York City that offers locally grown produce and other local edible goodies, such as wine, maple syrup, ice cream, and cheese. All the vendors come from the North East each weekend and bring their delicious stuff with them. They host special events and festivals all the time, so it’s worth checking back to their website to find out what’s on the menu for the fall.

Sunday’s ice cream festival featured New York staples such as Van Leeuwen Artisan Ice Cream and MilkMade (mentioned here!), as well as Early Bird Cookery, Roberta’s, The Bent Spoon, and Marlow & Daughters. $20 got me 6 tiny cones of incredibly innovative flavors, some better than others.

Some bizarro but incredible flavors from Early Bird Cookery

Roasted peach with black pepper (by far the day’s winner! who knew sweet peaches with a spicy after taste of black pepper would be so divine?!)
Beet
Hay (yes… HAY) with local honey
Ginger and blackberry
Bourbon vanilla with sea salt caramel (more than 1 cone of this and I would’ve been drunk)
Fresh ricotta
Nectarine sorbet
Lemon verbena

The stand out flavors were the roasted peach with black pepper, as mentioned, the nectarine sorbet, and the fresh ricotta with an incredibly thick and creamy texture and perfect cinnamon/nutmeg/allspice blend. The rain was pouring down but I was radiating sunshine from within. See? That’s a happy face.

Double fisting!

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Buzzed

Ah, Hump Day. Is this week a long one, or is it just me? The weather in New York has been totally unpredictable, the light is starting to take on an autumn-esque quality, and I think I’m getting a cold. Fan-freaking-tastic.

As a little pick me up, I thought I’d share this tip I found while browsing the interwebz. Don’t you hate when you’re drinking iced coffee and you suck back the entire drink just slowly enough to leave an inch of coffee-flavored-water at the bottom?

Me too.

The answer? Coffee cubes! Freeze some coffee in ice cube trays and by the time your drink is gone, you’ll still have a nice little treat left. If you’re feeling especially saucy, drop a couple chocolate covered espresso beans in the ice cube trays before the cubes freeze and voila: snack time.

Note: this also works with wine (because there’s nothing classier than white wine with ice cubes floating in it, right?). Just leave out the espresso beans…

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Crunch

I’m a texture girl myself. If a dish is somehow simultaneously soft, crunchy, and smooth, I will probably love it. So when a craving for sweet corn entered my psyche, I found myself immediately drawn to this salad. And truth be told, I will eat anything with onions in it. It’s my weakness. Who knew.

On the menu:
Sweet corn, tomato, onion, and basil salad

3 ears of corn
1/2 large white onion, chopped
1/2 cup grape tomatoes, washed and quartered
1/4 cup basil, roughly chopped
1 Tbsp white vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste

Boil a large pot of salted water. Once water is boiling, add corn and boil for 5 minutes. Drain, let corn cool, and slice kernels off with sharp knife. Break up large chunks of kernels with a spoon until most kernels have separated.

Mix together onion, tomatoes, basil, vinegar, and olive oil until incorporated. Add the corn. Add plenty salt and pepper to taste.

You can serve this salad immediately or let refrigerate overnight to serve the next day. The oil and vinegar dressing will soak into the salad and marinate it nicely. It pairs really nicely with a simply grilled steak, or as a bed for grilled fish.

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Say Cheese!

Summer always ignites my love of fresh fruit, and life in general ignites my love of cheese. So allow me to plant an idea for a delicious little snack/meal/appetizer that I’ve been feasting on lately like it’s my job.

Step 1:
Slice and toast a baguette, and slather with ricotta cheese.

Step 2:
Spread on some honey, hunny.

Step 3:
Slice up a ripe plum and place on top.

Step 4:
Sprinkle on some cinnamon, sugar.

Eat! Enjoy! Be happy.

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